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Toll House Crumbcake II

Toll House Crumbcake II


"This chocolate and nut-topped cake is very easy to make and very yummy thanks to the easy-to-follow recipe!"
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servings 589 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 74.7g
  • 24%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. For the crumb topping: In a small bowl, combine 1 tablespoon flour, 1/2 cup brown sugar and 2 tablespoons butter. Stir in 1/2 cup nuts and 2 cups chocolate chips. Set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, combine 2 cups flour, baking soda, baking powder and salt. Set aside.
  3. In a large bowl, cream 1/2 cup butter, 1 cup sugar and 1 teaspoon vanilla until light and creamy. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with sour cream. Beat until smooth. Fold in 1 1/2 cups of chocolate chips.
  4. Spread batter into a 9x13 inch pan. Sprinkle topping evenly over batter. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.

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Read all reviews 48
  1. 55 Ratings

Most helpful positive review

I made three small changes: I used half brown/half white sugars in the actual cake recipe, I used a bag of Hershey's chocolate/peanut butter chips and a half bag of Hershey's semi sweet chunks a...

Most helpful critical review

I found this to be just ok. It needed more topping I think and maybe some of the topping mix in the middle. It didn't go over well with my family.

Most helpful
Most positive
Least positive

I made three small changes: I used half brown/half white sugars in the actual cake recipe, I used a bag of Hershey's chocolate/peanut butter chips and a half bag of Hershey's semi sweet chunks a...

This cake was so addictive. I followed the recipe exactly, but looking back I think I will take the suggestions of using mini morsels. The regular morsels seemed to weigh the cake down. Overall ...

A little too much chocolate for me. I reduced to 1 1/2 cups in the cake and about 1/2 cup in the topping. Using mini morsels is good here too. Makes for a little lighter version. More cake.

I'm glad I waited a couple days to rate this recipe - it definitely improves with time! The flavors really richen. Next time I'll double (or close to) the topping.

very easy and great taste!...if you need more than the recipe calls for, don't double it, make two seperate batches...

This recipe is similar to a recipe that I make. If you love chocolate then you'll love this cake. My family said to cut back on the chocolate chips next time and I agreed. Also, they prefer the ...

Very yummy! It tastes just like a cake version of a Toll House cookie. I followed another reviewer's suggestion and only added 1/2 cup chocolate chips to the topping and 1 1/2 cups in the batter...

This was wonderful. I followed the recipe exactly minus the nuts (my kids don't like them). Like a really good chocolate chip cookie brownie! I will definately make this again.

Holy cow, awesome. I used chocolate chunks & pecans instead of walnuts (personal preference) & it's like cookie dough in cake form. For me, that's a win! Ooozing chocolate, yummie cake, highly r...

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